Oven-Roasted Pulled Pork Sandwiches

 Dry Rub

3 Tbsp paprika

1 Tbsp garlic powder

1 Tbsp brown sugar

1 Tbsp dry mustard

3 Tbsp coarse salt

1 (5 - 7 lb) pork roast, preferably shoulder or butt

Cider Vinegar Barbecue Sauce

1 1/2 cups cider vinegar

1 cup yellow or brown mustard

1/2 cup ketchup

1/3 cup packed brown sugar

2 garlic cloves, smashed

1 tsp salt

1 tsp cayenne

1/2 tsp freshly ground black pepper

Mix the paprika, garlic powder, brown sugar, dry mustard, and salt together in a small bowl.  Rub the spice blend all over the pork and marinate for as long as you have time, as little as 1 hour or up to overnight, covered, in the refrigerator.  

Preheat the oven to 300 degrees.  

Put the pork in a roasting pan and bake for about 6 hours.  Basically, roast the pork until it's falling apart, and an instant-read thermometer inserted into the thickest part registers 170 degrees.  

To make the barbecue sauce:  combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne and black pepper in a saucepan over medium heat.  Simmer gently, stirring for 10 minutes until the sugar dissolves.  

Remove the port roast from the oven and transfer to a large platter.  Allow the meat to rest for about 10 minutes.  While still warm, take 2 forks and pull the meat to form shreds.  Put the shredded pork in a bowl.  Pour 1/2 of the sauce on the shredded pork and mix well to coat.  

To serve, spoon the pulled pork mixture onto the bottom half of the hamburger bun, and top with spicy slaw.  Serve with pickle spears and the remaining sauce on the side.